Easily Epic Chicken Pot Pie
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Gluten-Free Egg-Free Soy-Free Nut-Free Corn-Free

Now you can have comfort food right at your fingertips! You will love this savory and filling meal.
2011 Recipe Contest Honorable Mention by Shirley R.

Ingredients

    Yield: 6 generous to 12 servings

      Filling
    • 3 cans cream of celery soup
    • 1 whole cooked chicken-get a fresh, hot one at your favorite store
    • 1 22 oz. package frozen potatoes
    • 1 10 to 16 oz. package frozen vegetables
      Crust
    • 1 Bag (3-1/2 cups) Pamela's Gluten Free Bread Mix
    • 8 tbsp butter, cut in small pieces
    • 8 tbsp shortening
    • 7 tbsp ice cold water (add 1 more tbsp water as needed)
Directions

    Filling Directions

    Bake frozen potatoes as directed on package. Cook frozen vegetables on stove top or microwave just until thawed. Cut chicken into generous bite size pieces (about 2 cups). Pour 1/2 can of cream of celery soup on bottom of 9x13 pan, which has been sprayed with oil. Combine chicken, cooked and drained veggies, and potatoes in large bowl and mix in carefully the remaining 2-1/2 cans of soup, coating all ingredients. Carefully pour into prepared pan and cover with pie crust shapes.

    Crust Directions

    Chill all ingredients. Cut in butter and shortening into Pamela's Gluten Free Bread Mix until pea sized pieces form. Add ice water and mix just until dough comes together. Divide dough in half and form into flat disks. Freeze one for another use and chill the other disk for 1 hour. Roll out between plastic wrap or parchment to 1/4-inch thick shapes.

    Preheat oven to 375° and bake at for about 1 hour until crust shapes are lightly brown but cooked throughout, and sauce is bubbling. Let rest 10 minutes before serving.

    Chef's Note: This is great to make ahead and just microwave individual portions. Use fun or seasonal shapes for the crust and let the juice from the chicken and veggies seep up through the spaces. For the veggies: use your favorite combination or the traditional, carrots, peas and onions. For the potatoes, try Alexia Foods Oven Reds. Always check with manufacturer to ensure all products are gluten-free.

    © Pamela's Products, Inc.

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michelle 12/346/2017 12/13/2017
Is the Filling creamy or more soupy?
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Sharon 04/92/2017 04/03/2017
Can I use the Biscuit mix to make this?
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    • Hi Sharon, The crust on top is really like a pie crust, which the Biscuit Mix would not work for. But, this would be delicious with biscuits instead of the crust, so we say go for it!
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KB 07/201/2015 07/21/2015
Sounds good, but I haven't found gluten free cream of celery soup in any local stores. I've bought cream of mushroom and cream of chicken by Pacific.Is there a brand you could recommend? Or a simple recipe?
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